Located in New York City’s SoHo neighborhood, Lure Fishbar is a seafood restaurant known for its exceptional raw bar and sushi selections as well as inventive twists on classic American dishes. Owners John McDonald and Josh Pickard partnered with chef Josh Capon to create a menu of sea fare favorites including crispy calamari, grilled octopus, toro tartare and roasted sea scallops. The restaurant features full sushi and raw bars where guests can enjoy sashimi and specialty rolls as well as a well-curated selection of fresh oysters, clams, crab, caviar and lobster.

Lure Fishbar brings its seafood-driven concept from New York’s downtown SoHo neighborhood to the Loews Miami Beach Hotel. New York City restaurateurs John McDonald and Josh Pickard, along with Chef/Partner Josh Capon, opened a South Beach outpost of their popular SoHo restaurant in December 2013. The menu, overseen by Capon, includes an array of raw bar, crudo and sushi bar offerings, as well as Miami-inspired appetizers and entrees complete with surf and turf composed plates and SoHo signature favorites including Taylor Bay Scallop Ceviche with Cucumber and Golden Pineapple Salsa; Steamed Red Snapper with Bok Choy, Pickled Red Peppers and a Coconut Curry Mussel Broth; Classic Lobster Roll; and the NY Wine and Food Festival's award winning bash burger.

On the edge of New York’s stylish SoHo neighborhood, B&B Winepub has established itself as one of the city’s first true America pubs. With an enticing menu of American classics, the restaurant sets itself apart with a serious yet accessible wine list and a sophisticated, comfortable setting. Owners John McDonald and Josh Pickard partnered with chef Josh Capon to create a menu of satisfying dishes including the B&B chopped salad, grilled Heritage Farm pork chop, chilled shrimp ceviche, mini-steak sandwiches and braised short rib tacos. Burger selections come topped with two crunchy onion rings and include the B&B classic and the Bash Style burger: the four-time winner of the People’s Choice award at the New York City Wine & Food Festival’s Burger Bash event. Pastry chef Katie McAllister’s standout desserts are straightforward and delicious: s’mores pie brings back campfire memories, and the salty peanut butter brownie sundae is a decadent treat.

In September 2012, John Mcdonald and Josh Capon opened El Toro Blanco, a fresh approach to Mexican cuisine. The restaurant, in New York City’s West Village, is their first outside SoHo. El Toro Blanco is a festive yet refined Mexican restaurant where guests can sit at the 10-seat tequila bar and sip from an extensive list of more than 100 labels or saddle up to the guacamole bar and choose from a selection of custom, made-to-order creations. Capon collaborated with Scott Linquist (Border Grill, Dos Caminos) for the pan-Mexican menu with an emphasis on seasonal grilled items.

Bowery Meat Company is the latest restaurant from John McDonald with Chef/Partner Josh Capon. Not a traditional steakhouse but a balanced meat-centric menu that features beef from Diamond Creek Ranch, domestic Colorado lamb, veal and more, complimented with oysters, seafood, and market salads.